Nutritional Facts

Directions

Spray seven 10-oz. souffle dishes with cooking spray. Sprinkle 1 teaspoon of sugar into each dish, tilting to coat the bottom and sides; set aside.

In a saucepan, combine 1/3 cup sugar, brown sugar, flour, cocoa and coffee granules. Stir in water until blended. Bring to a boil; cook and stir for 1 minute (mixture will be thick). Remove from the heat. Stir in chocolate until melted. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cool to room temperature.

Spoon batter into prepared dishes. Bake at 325° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks. Dust with confectioners' sugar. Refrigerate leftovers.Yield: 7 servings.

Originally published as Chocolate Souffles in Light & Tasty
December/January 2002, p39